Hope everyone had a great Thanksgiving!
I know you guys may have found this recipe useful last week (my apologies), but I wanted to make sure it tested well for both food allergic as well as non-food allergic guests. And, it did! With a little tweaking, it was received to rave reviews! And, nobody missed the traditional buttermilk. So I hope you all can use this to pair with meatloaf, at Christmas, New Years and beyond…
3 cups chicken broth
1 Tbsp Kosher salt
5 large potatoes (I used 10-11 medium-ish white potatoes), cut into 1 inch pieces
2-3 Tbsp chopped chives
2-3 Tbsp dairy-free butter/margarine
Cut the top off of garlic and place on a square of foil. Drizzle with 1-2 Tbsp of chicken broth, wrap in foil and bake at 350 degrees for 1 hour.
Place remaining broth, potatoes, and salt in large saucepan. Heat to boil, cover and then cook over medium heat for 15 minutes or until the potatoes are tender. Drain, reserving broth.
Mash potatoes with approximately 1 1/4 cups broth and roasted garlic. Mix in chives, dairy-free butter, and add more broth if necessary.
Tip: If you plan to bring the mashed potatoes elsewhere (say to a host’s house), you may wish to add a touch (1/4 cup or less) more broth so that the potatoes remain moist after reheating.